[Sca-cooks] Dijon Mustard?
David Walddon
david at vastrepast.com
Thu Apr 28 18:40:35 PDT 2011
Of course everyone knows the Italian mustards are the best! :)
Eduardo
On Apr 28, 2011, at 6:28 PM, Terry Decker wrote:
> It is a modification of an existing recipe done in the 19th Century. Commercial mustard production in Dijon began in the mid-18th Century. I would suspect that commercial recipes were made from earlier recipes. To quote Martino (15th Century), "French Mustard. It is merely thinned with bitter or soddeen wine. This is French mustard--for what it is worth."
>
> Bear
>
>> I haven making my own mustard for 4 years now J But I mostly make stone
>> ground not smooth and light mustards and thought to try a Dijon. But was
>> uncertain if Dijon mustard was period or not or even if the name was added
>> to a mustard from an earlier time. A number of times I have seen mustard
>> recipes for period mustards or dishes use the term Dijon mustard and this
>> has puzzled me as to whether it was a mustard created in the mid 1800's or a
>> variation on an earlier mustard.
>>
>>
>>
>> Gwyneth
>
>
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